A delicious and hearty dish made with beef, eggplant, and a flavorful tomato sauce. This recipe is perfect for a comforting dinner or a special occasion. The tender beef and creamy eggplant layers are stacked with a rich tomato sauce and baked to perfection. Serve with a side of salad or crusty bread for a complete meal.
Beef and Eggplant Stacks with Tomato Sauce
A delicious and hearty dish made with beef, eggplant, and a flavorful tomato sauce.
Ingredients
- 4 slices of beef (sirloin or ribeye)
- 2 large eggplants
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 onion, chopped
- 1 can (400g) crushed tomatoes
- 2 tsp dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants into 1/2-inch thick rounds. Sprinkle with salt and let sit for 10 minutes to draw out excess moisture. Rinse and pat dry.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the eggplant slices in batches until tender and slightly browned, about 2-3 minutes per side. Set aside.
- In the same skillet, heat the remaining tablespoon of olive oil. Add the garlic and onion and cook until softened, about 5 minutes.
- Add the crushed tomatoes, dried oregano, salt, and pepper. Simmer for 10 minutes, until the sauce thickens.
- Meanwhile, season the beef slices with salt and pepper. Heat a separate skillet over high heat and sear the beef for 2 minutes on each side.
- Place a slice of eggplant on a baking sheet. Top with a slice of beef and a spoonful of tomato sauce. Repeat the layers, finishing with a slice of eggplant on top.
- Bake in the preheated oven for 15 minutes, until heated through.
- Garnish with fresh basil leaves and serve hot.
Nutrition
Calories: 450kcalCarbohydrates: 18gProtein: 36gFat: 25gFiber: 6g
